Orgeat. — Blanch and pound three-quarters of
a pound of sweet-almonds and thirty bitter
ones -svith a table-spoonful of -water. Stir in
by degrees two pints of water and three pints
of milk, and strain the whole through a cloth.
Dissolve half a pound of loaf sugar in a pint of
water, boil, skim well, and mix with the almond
water, adding two table-spoonfuls of orange-
flower water and a tea-cupful of good brandy.
Quince Syrup. — Grate quinces, pass the jDulp
through a sieve, then set it before the fire for
the juice to settle and clarify ; strain, and add
a pound of sugar (boiled down) to every four
ounces of juice ; remove from the fire, and when
cold bottle for use. A table-spoonful of this
syrup will flavour a pint of water.
Rasi)berry Vinegar. — This is made by sqiieez-
ing the juice of three quarts of raspberries into
a quart of vinegar, and then simmering the
vinegar for about a quarter of an hour with
two pounds of sugar in an earthen pipkin not
glazed with lead. When cold it is to be corked;
and a small spoonful of this in a glassful of
water makes a very cooling and refreshing
di-ink. (For other ways see Raspberry Vinegar✪ Raspberry Vinegar.)
' Sherry Cobbler.- — Take some very fine and
clean ice, break it into small pieces, fill a tumbler
to within an inch of the top with it, put a
table-spoonful of plain sji-up, capillaire, or anj'
other flavoiu: — some prefer strawberry — add the
quarter of the zest of a lemon and a few drops
of the juice. Fill with sherry✪ Sherry Cobbler, stir it up, and
let it stand for five or six minutes. Sip gently
through a straw.
Sodaic Powders. — Take five drachms of citric
or tartaric acid, pound it fine, and divide it into
twelve parts, folding each in wh ite paper. Take
six drachms of carbonate of soda, pound it fine,
and fold it in blue pajjer. Half fill two half-
pint tumblers with water ; stir into one a
])owder from the white paper, in the other one
from the blue ; when the powders are quite dis-
solved pour one to the other, and perfect soda
water will be instantaneously produced in its
utmost perfection.
Supreme Nectar. — Put into a nine-gallon cask
six pounds of moist sugar, five ounces of bruised
ginger, four ounces of cream of tartar, four
lemons, eight ounces of yeast, and seven gallons
of boiling water. Work two or three days,
strain, add brandy one pint✪ Supreme Nectar, bung very close,
and in fourteen days bottle and -wire down.
Tamarind Drink. — Boil three pints of water
with an ounce and a half of tamarinds, three
ounces of ciuTants, and two ounces of stoned
raisins, till about a third has evaporated.
Strain, add a bit of lemon-peel✪ Tamarind Drink, which is to be
removed in half an hour, then cool.
Vinegar and Water. — " It is commonly known
that cold water is dangerous when used bj'
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Page 1936 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Orgeat. — Blanch and pound three-quarters of a pound of sweet-almonds and thirty bitter ones with a table-spoonful of water. Stir in by degrees two pints of water and three pints of milk, and strain the whole through a cloth. Dissolve half a pound of loaf sugar in a pint of water, boil, skim well, and mix with the almond water, adding two table-spoonfuls of orangeflower water and a tea-cupful of good brandy.
Quince Syrup. — Grate quinces, pass the pulp through a sieve, then set it before the fire for the juice to settle and clarify ; strain, and add a pound of sugar (boiled down) to every four ounces of juice ; remove from the fire, and when cold bottle for use. A table-spoonful of this syrup will flavour a pint of water.
Raspberry Vinegar. — This is made by squeezing the juice of three quarts of raspberries into a quart of vinegar, and then simmering the vinegar for about a quarter of an hour with two pounds of sugar in an earthen pipkin not glazed with lead. When cold it is to be corked; and a small spoonful of this in a glassful of water makes a very cooling and refreshing drink. (For other ways see Raspberry Vinegar.) ' Sherry Cobbler.- — Take some very fine and clean ice, break it into small pieces, fill a tumbler to within an inch of the top with it, put a table-spoonful of plain syrup, capillaire, or anj' other flavoiu: — some prefer strawberry — add the quarter of the zest of a lemon and a few drops of the juice. Fill with sherry, stir it up, and let it stand for five or six minutes. Sip gently through a straw.
Soda Powders. — Take five drachms of citric or tartaric acid, pound it fine, and divide it into twelve parts, folding each in white paper. Take six drachms of carbonate of soda, pound it fine, and fold it in blue paper. Half fill two halfpint tumblers with water ; stir into one a powder from the white paper, in the other one from the blue ; when the powders are quite dissolved pour one to the other, and perfect soda water will be instantaneously produced in its utmost perfection.
Supreme Nectar. — Put into a nine-gallon cask six pounds of moist sugar, five ounces of bruised ginger, four ounces of cream of tartar, four lemons, eight ounces of yeast, and seven gallons of boiling water. Work two or three days, strain, add brandy one pint, bung very close, and in fourteen days bottle and -wire down.
Tamarind Drink. — Boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till about a third has evaporated. Strain, add a bit of lemon-peel, which is to be removed in half an hour, then cool.
Vinegar and Water. — " It is commonly known that cold water is dangerous when used bj'
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Records on this page
Raspberry VinegarOrgeatQuince SyrupSherry CobblerSupreme NectarTamarind Drink